Valeria learned the hard way about the importance of including only the most nutritious and healthy grains in her diet. Her struggle led to her discovery of Einkorn, and may give hope to others who are struggling with their health.
When she first moved from Russia to the United States, Valeria was excited about the hassle-free American style of cooking. She was awed by the colors and packages in supermarkets and wholeheartedly embraced this new way of life.
After a few years, this new way of life stopped being so awe-inspiring. The arrival of fatigue, dangerously high cholesterol, and debilitating migraines put a serious damper on her excitement.
Over the years, we’ve learned so much that makes our modern lives wonderful but we’ve lost some great traditions too. Traditions that would make us healthier and simplify life. These 3 ancient traditions are not secrets but how to use them is somewhat of a lost art so we’re hoping to help others put them into practice.
As much as we all love a good piece of toast, it’s no secret that grain isn’t always easy on our digestive systems. Dr. David Perlmutter, MD., believes that we should Continue reading →
If there were a single change to our daily diet that would significantly increase our daily antioxidant intake, what would that change be? Eat einkorn bread.
Einkorn's Superior Antioxidant Levels Preserved
I came across some very interesting researcha recently regarding the loss of antioxidants (specifically carotenoids) during the food processing process in the production of bread, water biscuits and pasta. The flours they studied? There were three: Einkorn, bread wheat, and durum wheat semolina.
In all three flours, antioxidant levels decreased significantly through the processing stages but einkorn was significantly more successful at preserving its high antioxidant levels through the entire baking process than the other flours. I thought that was interesting.
You may remember my former post about einkorn nutrition, when I shared some information about einkorn’s superior antioxidant attributes:
Einkorn contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
Einkorn contains 35 times more Vitamin A than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
Einkorn contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
Not only are antioxidants much higher in einkorn compared with other grains but now, with the results of this recent study, we learn that einkorn’s carotenoid levels are also better preserved in the bread making process, making it an ideal candidate for improving our modernized diets.
Can you imagine the effect it would have on the health of a child if he or should could grow up eating this ancient einkorn wheat? The more I think about the impact, the more I realize the need to increase the production of this crop and get it into the hands of more people throughout the world.
In 2006, the Scandinavian Journal of Gastroenterology released the results of a study which suggested the possibility of adding einkorn grain to the dietary options of celiac patients. I was able to get a copy of the full study but cannot post it entirely because of copyright restrictions. Instead, I have quoted the abstract and posted it below:
(For those who don’t know, the genetic classification of einkorn wheat is Triticum monococcum, which is an important detail as you read this post.)
Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients
Cultivated Einkorn (Triticum monococcum)
Daniela Pizzuti1, Andrea Buda1, Anna D’Odorico1, Renata D’Incà1, Silvia Chiarelli2, Andrea Curioni3 and Diego Martines1
1 Department of Surgical and Gastroenterological Sciences, 2 Department of Surgical and Oncological Sciences, 3 Department of Agricultural Biotechnology, Padua University, Italy
Scandinavian Journal of Gastroenterology, 2006; 41: 1305-1311
Objective. The treatment of celiac disease is based on lifelong withdrawal of foods containing gluten. Unfortunately, compliance with a gluten-free diet has proved poor in many patients (mainly due to its low palatability), emphasizing the need for cereal varieties that are not toxic for celiac patients. In evolutionary terms, Triticum monococcum is the oldest and most primitive cultivated wheat. The aim of this study was to evaluate the toxicity of T. monococcum on small intestinal mucosa, using an in vitro organ culture system. Continue reading →
For over 7,000 years, mankind has cultivated and developed wheat for breads and cereals. Today, we consume more wheat, as a percentage of our daily diet, than any other food. Just think about that and the effects wheat can have on our health – good or bad!
Wheat Bread, just one of the many ways we like to eat different types of wheat
I’ve been researching the nutritional content of 19 different types of wheat, and I’ve included a link to all of my findings in this post. This post focuses on the nutritional content and health benefits of einkorn wheat compared with the common types of wheat of which most of our food from the grocery store is made.
In doing my research, it is easy to see why there has been renewed worldwide interest in ancient einkorn. The interest comes not only from einkorn’s unique gluten structure but also it’s incredible nutritional qualities.
If you’re asking yourself whether Einkorn contains gluten, the answer is “Yes, it absolutely does!”…but I have a secret to tell you. And I should probably disclose that this is not something your “everyday family doctor” is going to tell you. Here’s the secret: not all wheat gluten is created equal.
Tasty Pancakes with Blueberry Syrup
I like to explain by comparing sucanat and aspartame sweeteners. Imagine pouring a perfectly sweetened blueberry syrup over your hot-off-the-stove pancakes for your morning breakfast. If that syrup is made from natural sucanat sweetener or aspartame, it’s going to taste great either way. However, inside your body, the aspartame is killing brain cells while the sucanat is an unmodified substance that most people’s body can process naturally, without any damage to the body.
Einkorn has an entirely different genetic makeup than modern wheat. Modern wheats have been hybridized through years and years and millions and millions of $$$ in research. The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. and many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.
I’m not saying I have all the answers…that’s why I have this website and it’s why I am researching the history and nutritional properties of Einkorn.
Most modern wheat is a hybrid of many different grains and grasses.
Einkorn has a 14 chromosomes , whereas modern wheat has a 42 chromosomes which changes the gluten structure
Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
Is it any wonder that so many people today are plagued with allergies and even extreme sickness as a result of eating modern wheat?
Anyway, getting back to the original question of whether Einkorn flour contains gluten. Most people ask this question because they would like to start eating bread again. I hope my answer gives you some hope.
Additionally, I have met some doctors who are working with suffers of celiac and gluten intolerance to see if they can safely eat specific, tested sources of Einkorn. These patients are going through a healing regimen first to get to this point and the initial results are very promising.